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Culinary Math - Chapters 6
Transcript of Culinary Math - Chapters 6
What is cost based on for a particular recipe?
Determining Cost Per Unit
Units of Purchase
Edible Portion Cost
Edible Portion Cost
New Total Cost
Total Cost = EPQ x EPC per unit
Calculating Food Costs and Menu Prices
Culinary Math - Chapter 6
Cost Per Unit =
Number of Units
What about when the product is purchased in a unit that differs from the unit used in the recipe?
Total Cost = Number of Units x Cost Per Unit
Must be Same Unit
Steps for Calculating Total Cost
Step 1: Determine the quantity you are costing.
Step 2: Identify the given as-purchased cost information.
Step 3: Select the unit to be used for both the as-purchased cost and the quantity.
Step 4: Perform the calculations necessary to convert the cost per unit and/or the quantity to the unit chosen in step 3.
Step 5: Substitute these number into the total cost formula and multiply to find the total cost.
Step 6: Round any partial pennies up to the next highest cent.
Step 7: Check the answer to make sure it is reasonable.
Edible Portion Cost (EPC) =
As-Purchased Cost (APC)
Yield Percent (in decimal form)
Steps for Calculating EPC
Step 1: Identify the given as-purchased cost information.
Step 2: Decide which unit to use and perform the calculations necessary to convert the as-purchased cost (APC) to this unit.
Step 3: Find the yield percent.
Step 4: Substitute these number into the edible portion cost formula and calculate the answer.
Step 5: Make sure the answer is reasonable.
Find the cost per fluid ounce and cost per can for a six-pack of soda (six 12-fl-oz cans) that sells for $1.99.
How much would 1 teaspoon of cumin cost if 1 cup of cumin weighs 4 ounces and 1 pound of cumin costs $10.60?
You purchase 3 pounds of fresh lychee nuts for $12.45 and the yield is 60 percent. What is the edible portion cost per pound for the fresh lychee nuts?
Jalapenos are purchased for $1.69 a pound. The yield percent is 86 percent. How much would 5 ounces of clean jalapenos cost?
A recipe for Fresh Mango Chutney calls for 2 pounds of small diced mango. Mangoes are purchased by the each for $1.53. Each mango weighs approximately 11 ounces and has a yield of 68%. How much will the mango for this recipe cost?
Where do we identify
as-purchased cost (APC)?